Preview
Healthy Kimchi Pancake (Kimchijeon)
10 min
Prep Time30 min
Cook Time40 min
Total Time
Ingredients (2 servings)
MetricImperial
Kimchi pancake
220g kimchi
2 tbsp kimchi juice
2 scallions
1/2 yellow onion
34g plain flour
34g wholewheat spelt flour
1/2 tsp monk fruit erythritol sweetener
100ml cold water
-Cooking spray
Dipping sauce
1 tbsp soy sauce
1 tbsp water
1 tsp white vinegar
1/2 tsp monk fruit erythritol sweetener
Make dipping sauce
- In a small bowl, mix all ingredients until well combined.
Make pancake
- Preheat oven to 400°F / 200°C and line a baking sheet with parchment paper.
- Chop kimchi and scallions. Thinly slice onion.
- In a large mixing bowl, add plain flour and wholewheat spelt flour. Whisk until combined.
- Slowly drizzle in cold water and kimchi juice while whisking constantly, until just combined. Do not overmix.
- Stir in chopped kimchi and scallions.
- Lightly spray lined baking sheet with a little bit of cooking spray. Then, pour in the pancake batter (divide into 6 mini pancakes). Flatten the batter slightly with the back of a spoon. Spray the top lightly with cooking spray.
- Bake for 20 minutes, flip, then bake for 10 more minutes or until golden and crispy.
- Serve immediately with dipping sauce.
Notes
- Try to use kimchi that is well fermented (older) as it has stronger flavours and is better suited for cooking.
- I used a mix of plain flour and wholewheat flour but feel free to use just plain flour or just wholewheat spelt flour (but note the texture of the final pancake will be slightly grainy). You can also use an all-purpose gluten-free flour if gluten-intolerant.
- Feel free to substitute monkfruit erythritol sweetener with any other sweetener of choice.
- Feel free to add some proteins such as pork or squid. Simply cut into small pieces and add to the pancake batter before cooking.
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